Unsuspecting Hubby just thought I was trying out a new breakfast recipe, as I often do on weekend mornings. True that, but I also had an ulterior motive. Feed him well; get Hubby in my owe pronto; then maybe he'd help me with one of the above mentioned tasks.
Cinnamon Apple Bread Pudding, borrowed from an old issue of Family Circle magazine and tucked away in my winter recipes file, made the best breakfast dish on the planet. Slices of plump, healthy Rome Beauty apples tucked in between slices of cinnamon raisin bread and baked with a caramel sauce poured over was a beauty—and a motivator.
Hubby fell for the ruse. After a breakfast dish of steaming Cinnamon Apple Bread Pudding just pulled from the oven, he probably would have jumped on the roof and danced while wearing a Santa hat if I'd asked him to do so. Filled to satisfaction from dining on the excellent dish (which also would make a perfect Christmas-morning breakfast dish or an item for Christmas company), he sat down at the dining table and cheerfully worked on the Christmas cards all day.
Because of his help, I may not be ahead of the game, but I'm currently not behind, which is more than I could have said of myself in previous Christmas months. Thanks, Cinnamon Apple Bread Pudding.
Cinnamon Apple Bread Pudding
3 Rome Beauty apples, peeled, cored, sliced thin
1 tablespoon flour
1 loaf (16 ounces) cinnamon-swirl bread
6 eggs (or 2 cups egg substitute)
1 3/4 cups milk (I use skim)
1/2 cup bottled sugar-free caramel sauce, plus more to drizzle
1/2 cup plus 2 tablespoons sugar (or sugar substitute)
1/4 teaspoon salt (or salt substitute)
Coat a 2 1/2-quart shallow baking dish with nonstick cooking spray. In a small bowl toss apple slices with flour. Cut loaf of bread in half diagonally (to form triangle-shaped slices). Layer half the bread and half the apple slices, overlapping, in bottom of prepared dish. In a medium-sized bowl whisk together eggs, milk, 1/2 cup caramel sauce, 1/3 cup sugar, and salt. Pour half over bread and apples in dish. Repeat layering; use all remaining bread and apples. Pour second half of egg mixture over layers. Cover dish with plastic wrap; press lightly. Refrigerate to soak 30 minutes to 1 hour. Heat oven to 375 degrees. Unwrap dish; sprinkle with remaining 2 tablespoons sugar. Bake at 375 degrees for 30 minutes; cover with foil and bake 15 more minutes or until center measures 160 degrees on an instant-read thermometer. Drizzle top with additional caramel sauce; let cool on rack 15 minutes. Serve warm with cool whip (we use sugar free), if desired.